Ingredients

• 2 tablespoons unsalted butter
• 1 cup shallot, finely chopped
• 2 cups dry white wine
• 4 tablespoons white wine vinegar
• 1/2 cup heavy cream
• 2 tablespoon finely chopped parsley
• Salt and pepper
• 1 pound fresh sea scallops

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Instructions

1. In a medium skillet, melt the butter over medium heat and cook the shallots for 4 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 8 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve over rice.